Jamaican Jerk Pork Chops Recipe

jerk seasoning

🥗Healthier: homemade spice blend

💰Cheaper: cajun seasoning

Homemade blends can reduce sodium and enhance flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive and has a neutral flavor.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

White sugar is more economical and widely available.

pork chops

🥗Healthier: chicken breasts

💰Cheaper: pork loin

Pork loin can be more affordable and still flavorful.

Light the starter cube made by Komado Joe.

Soak pimento wood overnight and place it in aluminum foil to create a smoke packet.

Poke holes in the foil to allow smoke to escape.

Preheat the grill and place the island grill stone on it.

Remove pork chops from the refrigerator after marinating for around 6 hours.

Apply a heavy coat of Pirate Johnny's Jamaican Jerk seasoning to both sides of the pork chops.

Place the pork chops on the island grill stone at 250°F.

Monitor the internal temperature of the pork chops with a thermometer until it reaches 145°F.

Prepare the mango salsa by combining 2 cups of fresh mango, 1.5 cups of halved cherry tomatoes, chopped red bell pepper, chopped red onion, and chopped jalapeno in a bowl.

Add the juice of 1/2 lemon and 1/2 lime to the salsa mixture.

Season the salsa with salt and pepper to taste, approximately 1 teaspoon each.

Add 1 tablespoon of white distilled vinegar and 1 tablespoon of olive oil to the salsa.

Mix in a handful of chopped cilantro and toss everything together.

Once the pork chops reach 145°F, remove them from the grill and set them on aluminum foil.

Sear the pork chops on the grill grates for a quick finish on each side.

Cooking Techniques

Equipment Needed

Spice Level: